The dining hall at my school has plenty of choices when it comes to breakfast; however, even with all the choices, there are still things I crave that the school does not serve. I wanted eggs benedict, which my school does not serve, for breakfast. I realized I could make eggs benedict in the microwave because I realized I could cook everything in it.
I had the eggs, bacon—substitute for Canadian bacon— and salt, but I still needed English muffins and butter. I I knew the dining hall usually had English muffins and butter, so I went there, filled a to-go box with English muffins and butter—I probably looked super weird doing this— and went back to the dorm to start cooking.
I would call this attempt a success. Although the eggs and sauce could have been better, what I made tasted like eggs benedict. Success!
Microwave Eggs Benedict
- 4 eggs
- 2 slices of bacon
- 4 tablespoons butter
- 1 English muffin, cut in half
- Cook the bacon in the microwave as directed on the package and set aside.
- Set aside two of the eggs Fill a microwave safe bowl with a half cup of water and crack an egg into it. Add salt and pepper onto the egg, if desired, and cover the bowl with a paper plate or other microwave safe object. microwave for 50 seconds to a minute. Remove cooked egg from bowl and set aside. Repeat process for second egg.
- Take the remaining two eggs and separate the yolks from the whites. Put the yolks in a microwave safe bowl and whisk them with a fork.
- Melt butter in the microwave.
- Slowly mix the butter into the egg yolks. Then microwave for 15 seconds or until just warm. Stir again and set aside.
- Place the English muffin on a plate, then place the bacon and egg on top of the English muffin. Pour the sauce onto the egg and serve.
Posted by: Logan